Lemon Curd Chocolate Tart
Author: Unconventional Cooks
Serves: 1 9" tart
- Crust
- 2 cups almond flour
- 2 egg whites (reserve the yolks for the filling)
- 1 + ⅔ tbsp coconut oil
- 2 tbsp sugar (or any sugar substitute)
- pinch of salt
- FILLING
- ⅓ cup lemon juice
- 1 tsp, finely zested lemon skin
- ½ tsp cream of tartar
- 3 eggs + 2 egg yolks
- ½ cup sugar (or any sugar substitute)
- Chocolate ganache
- ½ cup of full fat coconut milk
- ⅔ cup semi-sweet or dark chocolate chips
- Preheat oven to 350F.
- CRUST:In the bowl, add the almond flour, salt and sugar and mix together.
- Separate the egg whites and yolks from two eggs. Reserve the egg yolks for the filling and pour the egg whites into the dry ingredients.
- Knead well to combine together. Add additional water if to dry, 1 tsp at a time!
- Press the dough into pre-oiled pie crust tin.
- Bake your crust for 10-12 mins until warm. Set aside to cool whilst you prepare your filling. Leave the oven on for the filling!
- Filling: Add all the filling ingredients in a bowl and mix together.
- Pour into cooled crust and bake at 350F until set (at least for 15 - 20 minutes).
- Cool and fridge until slightly more set (30 mins or so) - you don’t want the layers to mix!
- Chocolate ganache: When your lemon curd is ready, measure out the chocolate chips into a bowl.
- In a separate bowl, microwave the coconut milk until quite hot.
- Pour over the chocolate chips. Let it sit for 30 seconds, then mix until velvety and smooth.
- Pour over the lemon curd and let it chill for ~ 4 hours or overnight for the ganache to set completely
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2022/04/03/creamy-lemon-curd-chocolate-tart-low-carb-keto/
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